Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1887-12-10
rERNN--N2. 90 PER YEAR.
The Cs+baraI Butter Process.

The Gathered Butter Process.
1t is a nice problem to adjust the IN
terests of the managers of the butter
factory and the dairyman who furnish
Is the milk so that each party will re-
ceive his due share of the value pro-
juced, SAYS L. ). Hardin n The PrdctS-
rIi Frmsr. With the great majority
If butter factories the custom is TO haul
the whole milk and get it for creamIng.
After the skmmng is done the skim
milk and buttermlk are put to various
uses-made nto cheese or fed to ami
mals. or 10 some cases carried back to
tine farm Il. 10 there fed. There are
MANY drawbacks to this method. The
full milk is heavy TO handle; the team
must ~ slow so that t IS not TOO Sc
verely shaken. But probably the moss
serious objection is the mixing 'he mix
Of ali the patrons, good. bad and 'nuit-
,erent One thing is certain: You ca u
not ret forty or iitv patrons to furnish
a uniform high grade of milk. and IL
YOU put one bad lot with forty good
ones the whole will be contaminated.
These faults were N me sure avoid
cd br the process of g.Jhering the
cream. The weight was reduced and
| any reasonable speed W TIL the wagon
/ could be maintained. and. while the
fault OF mixing all the lots together was
| not entirely ayo ded. vet there was not
50 much danger from the small amount
| furn shed bv each patron. The great
fault with this system waS the difficulty
of finding some method tor measuring
the exact value of each lot. We all
know about the failure of the inch
system. and it has not yet been demon
s.rated that the small churns can re-
lieve this trouble. Almost the same
fauIt was found with the full milk sys-
tenn. us it often happened that some OF
the patrons furnished milk much rich
er or poorer than the average. This
worked an injustice and created dis
satisfaction. There is n new method
which Is said to do away with the
above objections, though it may intro
duce new ones. 1t is called the gather
ed butter process. Each farmer sets
his milk at home in prescribed caus
and at an approximation to given
temperature. The milk or cream is to
be churned always before it reaches a
! given are. say five days. The churn 10
to be stopped when the butter reaches
the granular form and washed clean
with BRINE. This is all the salting
that is allowed on the farm. The
butter is TO be kept cool until the
Gathering wagon calls for it When
| it reaches the factory the maker
grades It. That is, he puts in sep
arale lots those samples of butter that
most closely resemble one another in
quality. When 50 close system is
followed on the farm by all the patrons
there can be but little variation in the
quality. Thus the maker has only to
grade two or three kinds and work
them up together and salt them to the
required amount, putting more in the
poorer qualities so as to hide the
defects
The great objection to this system is
I the labor of skimming and churning on
r the farm. but the truth is that in butter
| making the real heart breaking part is
the working and sailing and making
; the best possible sale. All this is put
5 where it can be done the best, while
] the refuse of skim milk and butter
t milk is left on the farm. where it will
3 do the most good. With this "unsalted
butter" system the man who runs the
, creamery pays for nothing in the DARK
The patron delivers an article that can
be- graded and paid for just as it is,
: and if the patron insists upon having
/. sloveulv habits, he. at least cannot
impose the effect of those hab Is upon
= others. There IS not the danger of
. iniuring the milk or cream in hauling
3 il, and the wagon does not make so
D MANY trips. We TO not know to what
extent this new method has been intro
:. duced aud what its practical workings
are. but we like the looks of It and
Z understand Ii has been introduced in
: Iowa, where it gets 4 full and salts
factory trial. and where 1t Is now said
=; in some districts to be superseding the
; gathering cream method.